Milky Cheese Roll


Mix all the dry ingredients to make a premix.

  • 250g All purpose flour
  • 1g Bread Improver
  • 5g EZ’s Best Instant Yeast
  • 2.5g Salt
  • 65g Washed Sugar
  • 20g Milk Powder
  • 12g Potato Starch
  • 105g water
  • 45g Evaporated Milk
  • 50g Fresh whole egg


  • 10g Unsalted Butter
  • 10g Shortening
  • 1 bar Cheddar Cheese
  • 100g Full Cream Milk Powder

Sugar Syrup

Combine in a saucepan. Boil for 2 minutes. Set aside to cool.

  • 100g Sugar
  • 100g Water


Dough Development

Put the premixed to the mixing bowl, add both egg mixture to the water and milk and mixed.

Add the butter and shortening. To check the dough, stretch the dough to show the window pane.



After mixing. Set aside and let it rest for 30 mins until it double the size. After proofing punching down the dough to deflate the air.


Make Up

Cut and grams the dough to 25g and round until smooth. Using rolling pin flat the dough 5 inches wide and length. Roll the cheese stick and close all the sides using fingers.



Proof for 1 hr. and baked for 9 minutes at 177°C /350°F.

  • Relative humidity ~ 80 - 85%.
  • Proofing temperature ~ 31° - 37°Celsius.



  • Preheat oven. Bake for 9 minutes.
  • Oven temperature ~ 177°C / 350°F


Placed to cooling racks and prepare the milk frosting.

Brush with sugar syrup and roll to milk powder.